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Vines have grown on the site since the fourteenth century, and Thomas Jefferson rated the vineyard first quality in 1787. The property was divided during the French Revolution, reunited in 1841, and the Societe Civile de Chateau Latour was formed in 1842. Latour was named a First Growth in the 1855 Classification, and the present chateau was completed in 1864.
Family control, which had passed through the de Clauzel and then the Segur lines, ended in 1963, when the Segur heirs, by then named de Beaumont, sold three-quarters of the shares to Pearson Group interests under Lord Cowdray; Henri Martin and Jean-Paul Gardere were appointed managers and Latour became the first First Growth to replace its oak fermenting vats with temperature-controlled stainless steel.
Allied Lyons bought the estate in 1989 for around 110 million pounds, and sold it in 1993 to Francois Pinault, who acquired it through his holding company Artemis for about 86 million pounds and owns it still. Frederic Engerer joined in 1995, was appointed manager in 1998, and is now president and chief executive.
Roast rack of lamb with thyme and garlic
The firm Cabernet Sauvignon tannins bind to the fat and protein in lamb, softening the wine's structure on the palate. Roasted herb and garlic aromatics sit alongside the savoury, cedar-edged character mature Pauillac develops.
Grilled beef short rib with black pepper and coriander root (ซี่โครงวัวย่างพริกไทยดำรากผักชี)
A Thai grill preparation seasoned with black pepper, garlic and coriander root rather than chilli keeps the dish savoury, so the wine's tannin is met by charred beef fat instead of capsaicin heat. Chilli-forward versions would amplify the tannic grip and should be avoided.
Aged Comte, twenty-four months
A hard, nutty aged cow's-milk cheese has enough fat and salt to round out the tannins without the pungency that would clash with a structured Cabernet blend. Its long, savoury finish runs parallel to the wine's.
ข้อมูลสินค้ารวบรวมจากผู้ผลิต ผู้นำเข้าและแหล่งข้อมูลอ้างอิง
ไวน์แดงจากบอร์โดซ์ · บอดี้เต็ม · แห้ง · เข้ากับอาหารจากเนื้อแกะ
ตัวเลือกของซอมเมอลิเยร์: Roasted rack of lamb with rosemary jus · Dry-aged côte de boeuf with bone marrow butter · Braised short rib with black truffle gremolata
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